Carolina Kitchen: savory blue cheese cake

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Carolina Kitchen: savory blue cheese cake

By: The Greystone Inn, Chef Sean Ruddy


  • 2 ea. 8- ounce packages cream cheese
  • 8 oz .Blue cheese , crumbled
  • 2 1/2 cups sour cream
  • 1/8 tsp. White pepper
  • 3 ea. Eggs
  • 1/4 cup green onions , minced
  • 1/2 cup pecans , minced


  1. Preheat oven to 300 degrees. Prepare a 9 inch springform pan by buttering it liberally.
  2. Beat together the cream cheese and the blue cheese until light and fluffy.
  3. Mix in 1 cup of the sour cream (reserve the remaining 1 1/2 cup) and the pepper.
  4. Add eggs one at a time, beating after each egg.
  5. Stir in onions and 1/2 of the nuts.
  6. Pour into prepared pan and bake for 60 minutes or until a knife inserted into the middle comes out clean. Remove from oven and let stand on a cooling rack for 5 minutes (do not turn off the oven).
  7. Spread the remaining 1 1/2 cups sour cream on the top of the cake and bake for an additional 10 minutes. Remove, allow to cool on a wire rack and then refrigerate for at least 3 hours, preferably overnight. Remove outer ring of springform pan when serving to allow ease of slicing.
  8. Garnish with the other 1/2 of the nuts
  9. Serve with crackers, or crostini and grapes